French Onion Beef Short Rib Soup

Warm up with this soul-soothing French Onion Beef Short Rib Soup—a luxurious twist on the classic French onion soup. Tender, slow-braised beef short ribs meld with deeply caramelized onions and a savory broth, all crowned with toasted bread and melty cheese. It’s hearty, elegant, and exactly what you want on a chilly day or when you’re craving comfort in a bowl.

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Why You’ll Love This Recipe
Rich & Flavorful – Long-simmered short ribs add deep, meaty richness to the broth.
Comforting Classic – A gourmet spin on the beloved French onion soup.
Melty Cheese Topping – Golden, gooey, and irresistible.
Perfect for Make-Ahead – Tastes even better the next day.
Impressive Yet Easy – Restaurant-quality results with simple steps.

Ingredients You’ll Need

For the Short Ribs:

• 2 lbs beef short ribs (bone-in preferred)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

For the Onion Soup Base:

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 large yellow onions, thinly sliced
• 1 tsp sugar (helps with caramelization)
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 6 cups beef broth (low sodium)
• 1 tsp fresh thyme leaves (or ½ tsp dried)
• 1 bay leaf
• 1 tbsp Worcestershire sauce
• Salt and pepper to taste

For Topping:

• 4–6 slices of crusty French bread (day-old preferred)
• 1½ cups grated Gruyère or mozzarella cheese
• Optional garnish: chopped parsley or extra thyme

Tools You’ll Need
Large Dutch oven or heavy pot
Sharp knife and cutting board
Tongs
Ladle
Baking sheet or broiler-safe bowls
Cheese grater

Step-by-Step Instructions

Step 1: Sear the Short Ribs

1. Pat the short ribs dry and season with salt and pepper.
2. Heat olive oil in a Dutch oven over medium-high heat.
3. Sear the short ribs on all sides until browned (about 3–4 minutes per side).
4. Transfer to a plate and set aside.

Step 2: Caramelize the Onions

1. In the same pot, reduce heat to medium. Add butter and 1 tbsp olive oil.
2. Add the sliced onions and sugar. Cook slowly, stirring often, for 25–30 minutes until deep golden brown.
3. Stir in garlic and cook for another minute.
4. Add tomato paste and cook for 2 minutes to deepen the flavor.

Step 3: Build the Soup Base

1. Return short ribs to the pot.
2. Pour in the beef broth and add thyme, bay leaf, and Worcestershire sauce.
3. Bring to a simmer, then reduce heat to low.
4. Cover and simmer gently for 2.5 to 3 hours, or until the short ribs are tender and falling off the bone.

Step 4: Shred the Beef

1. Remove the short ribs and bay leaf from the pot.
2. Let the meat cool slightly, then shred it using two forks.
3. Return the shredded beef to the pot and stir.
4. Taste and season the soup with additional salt and pepper as needed.

Step 5: Toast the Bread

1. While the soup simmers, preheat the oven to 375°F (190°C).
2. Place the bread slices on a baking sheet and toast for 8–10 minutes until golden and crisp.
3. Set aside for topping the soup.

Step 6: Assemble & Broil

1. Preheat the broiler.
2. Ladle hot soup into oven-safe bowls.
3. Top each with a toasted bread slice and a generous handful of grated cheese.
4. Place under the broiler for 2–3 minutes, or until cheese is melted and bubbly.
5. Garnish with parsley or thyme if desired, and serve immediately.

Tips for the Best French Onion Beef Short Rib Soup
Caramelize Slowly – Low and slow cooking is key to sweet, rich onions.
Use Bone-In Short Ribs – They add more flavor and body to the broth.
Make It Ahead – The soup tastes even better the next day after flavors meld.
Broil Carefully – Keep an eye on the cheese to prevent burning.
Serve Hot – This soup is best enjoyed straight from the oven.

Serving Suggestions
Side Salad – A light arugula or mixed greens salad balances the richness.
Roasted Vegetables – Serve alongside for a hearty meal.
Crusty Bread – If you want extra dipping options, a warm baguette is perfect.
Red Wine – A bold red pairs beautifully with the savory depth of the soup.

How to Store & Reheat

Storing:
Refrigerate: Store soup (without bread/cheese) in an airtight container for up to 4 days.
Freeze: Freeze the broth and beef mixture for up to 2 months. Add fresh toast and cheese before serving.

Reheating:
Stovetop: Simmer gently over medium heat until warm.
Microwave: Reheat individual bowls without toppings, then assemble and broil fresh.

Frequently Asked Questions

1. Can I make this in a slow cooker?
   Yes! After searing the ribs and caramelizing the onions, transfer everything to a slow cooker and cook on low for 8 hours.
2. What cheese can I substitute for Gruyère?
   Mozzarella, provolone, Swiss, or even a mild cheddar will work well.
3. Can I use boneless short ribs?
   Yes, though bone-in provides more flavor. Just adjust the cooking time as boneless may cook faster.
4. What kind of bread works best?
   Day-old crusty French bread or sourdough holds up best when broiled with cheese.
5. Is this soup spicy?
   Not at all. It’s savory and rich, but not spicy. You can add a pinch of chili flakes if you want heat.

Final Thoughts
French Onion Beef Short Rib Soup is everything comfort food should be—deeply flavorful, rich in texture, and layered with savory goodness. With its luxurious blend of tender beef, caramelized onions, and bubbling cheese, this dish is perfect for special occasions or simply treating yourself on a cold night.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your soup turns out.
Preparation Time: 30 minutes
Cooking Time: 3 hours
Cuisine: French-American fusion

Nutritional Information (Per Serving):
Calories: 490 | Protein: 30g | Carbohydrates: 18g | Fat: 32g | Fiber: 2g | Sodium: 610mg

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